EASY WATERMELON SORBET (VEGAN, REFINED SUGAR-FREE)
Refreshing and easy to make, this vegan Watermelon Sorbet is naturally sweet and dairy-free. It's perfect for a healthy summer or year-round treat and requires only three simple ingredients!
Equipment
- 1 Blender/Food processor
Ingredients
- 5 cups watermelon (750g fresh watermelon, cubed and seeds removed)
- 2 Tbsp lime juice (freshly squeezed)
- 1-2 Tbsp pure maple syrup (optional; adjust based on the sweetness of the watermelon)
- Fresh mint leaves for garnish
Instructions
- Prepare the Watermelon: Cut the watermelon into cubes and remove any seeds. Place the watermelon cubes on a baking sheet lined with parchment paper, ensuring they are spread out evenly. Freeze the watermelon cubes for 3-4 hours or until they are fully frozen.
- Blend the Sorbet: Add the frozen watermelon cubes, lime juice, and maple syrup (if using) into a high-speed blender or food processor. Blend on high, stopping occasionally to scrape down the sides. It may take a few minutes to achieve a smooth sorbet texture. Add a splash of water or more lime juice to help the blending process.
- Serve or Store: Serve immediately for a soft-serve consistency. If you prefer a firmer sorbet, transfer the mixture to a container and freeze for 1-2 hours.
- Garnish and Enjoy: Scoop the sorbet into bowls and garnish with fresh mint leaves. Enjoy this refreshing, light, and naturally sweet sorbet!
Notes
- Watermelon Sweetness: If your watermelon is naturally sweet, feel free to skip the maple syrup. Adjust sweetness based on your preference.
- Freezing Tip: Spread the watermelon cubes in a single layer on the baking sheet to prevent them from sticking together.
- Consistency: For a softer texture, serve immediately after blending. For a firmer, more scoopable sorbet, freeze for an additional 1-2 hours.
- Storage: Any leftover sorbet can be stored in an airtight container in the freezer for up to one week. Let it sit at room temperature for a few minutes to soften before serving.